Vegan lasagna with butternut


  1. 12 sheets of lasagna
  2. 1 butternut squash
  3. 300g smoked tofu
  4. Garlic/onion/shallot
  5. 200 ml Ecomil Cuisine Béchamel
  6. Vegan cheese in ricotta style (homemade or commercial)
  7. Salt, pepper, malted yeast (to be adapted to taste


  1. Cook the butternut squash in water or steam. Reserve.
  2. Fry your tofu in a frying pan for a few minutes with a little garlic, onion and minced shallot. Then mix everything together in the blender to obtain a kind of stuffing (don’t mix too much, it shouldn’t be a “porridge”!).
  3. Then mix the cooked butternut squash with 3/4 of the béchamel sauce. Reserve.
  4. Then proceed to the assembly of the lasagna: in a large and fairly large dish deep, place a first layer of butternut sauce, then 3 leaves of lasagna, a layer of ricotta vegan, a layer of smoked tofu, then cover with butternut sauce.
  5. Repeat the steps to the end and last cover with Ecomil Cuisine Béchamel and sprinkle with malted yeast (or vegan grated cheese).
  6. Bake for 30 minutes at 180°c in a preheated oven.

Thanks to Caroline for her recipe.

Find out more on her instagram @carolinerecipes